I bought Chameleon pens because of the simple shadowing system and the convenient cost if compared with others alcool pens. But recently I asked myself: and what if I wanted to color in a traditional way with them?

When I saw this Marika Rahtu's gorgeous card, I felt in love with it! I decided to mimic the style with one of my flower stamp, following her beautiful video tutorial.

Because I have lots of salmon card stock, I liked to created a card in such a tone.

So I started stamping the flower with Memento Desert Sand, a light color that did not interfere with the alcool coloring. Then I proceeded with Chameleon pens, coloring as usual with the blending system. The result was perfect! I used a single color for the flower (Fawn) and a single color for the leaf (Spring Meadow).

I didn't follow Cristina and glue the paper on the card stock; on the contrary, I printed the characters on the withe card stock, colored them with Chameleon pens, masked them and printed the background.

Io e Agata ci siamo divertite un sacco a scegliere i personaggi per ogni materia!Agata and I had so much fun choosing the characters for each subject!

Every stampers meeting refresh my creativity also in the kitchen; this time, I offered them an unusual recipe, something I tasted myself some time ago. I called my aunt for instructions and there it is:

Preparation: cut the onions julienne style and brown them in butter. Then, add the apples cut in little pieces until they break in completely. Let all cool.

Cut the quartirolo cheese in little pieces, mix it with onions and apples; then, add the beaten egg and the fine chopped rosemary (if you have the dry rosemary, you can use the mortar). Blend all with a bit of double cream, then add salt and pepper as you like.

Put the shortcrust pastry disc in a small baking tin, such that the centre remains uncovered. Put it in the oven at 180°C for 20 minutes, or until the pastry become colored.

The result is quite digestible, although the remarkable amount of onions. And the sweetness of onions and apples is perfectly balanced by the salt and light acidulous of the cheese. As last touch, the rosemary gives a beautiful smell to the pastry.

A riprova della sua bontà, a fine meeting non ne è rimasta neppure una briciola! ^_^As a prove of good result, not even a crumb was left! ^_^